THE GESTATIONAL DIABETIC
Prep Time: 10 Min
COOK Time: 20 Min
– Potatoes – Leeks – Cauliflower – Garlic – Thyme – Parsley – Broth – Heavy Cream
Peel and chop the potatoes into 1-inch pieces. Rinse and set aside. Chop the cauliflower. Measure 4 cups, rinse, and set aside.
Heat a pot on medium-low heat. Cut leeks where the white portion turns green, and cut the roots off. Discard the greens and roots.
Slice the white leeks in half, then chop into half-moons. Rinse in a colander while breaking apart by hand, then set aside.
When the pot is hot, add the butter and allow it to coat the surface; then add the garlic and leeks. Cover and cook for 3 minutes.
Add potatoes, cauliflower, salt, pepper, thyme, parsley flakes, and ½ cup of broth. Cover and cook for 15 minutes.
Transfer half the contents of the pot to a high-power blender. Add 1 cup of broth, and ¼ cup of heavy cream.
Blend, starting on low and slowly increasing speed until well blended. Transfer to a bowl.
Repeat for the remaining soup contents in the pot. Combine with the first batch and stir. Ready to serve.